Summary

Ingredients

• 500 g spahetti
• 15 g porcini mushrooms, dried
• 0.38 liters lukewarm water
• 100 g bacon, mixed
• 125 ml meat stock
• 2 tablespoon sour cream
• 5 tablespoon sauce thickener
• salt and pepper

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Instructions

1. Cook the spaghetti in hot, salted water.
2. In the meantime, soak the mushrooms in a good 3/8 l of lukewarm water. Meanwhile, dice the bacon and fry until crispy. Drain the mushrooms while collecting the stock.
3. Briefly sweat the mushrooms. Deglaze with mushroom water and broth. Simmer for 5 minutes. Stir in sour cream and bacon cubes, bind with sauce binder if necessary. To taste.
4. Serve with the spaghetti.